What do you have in your sack, Jack?

The nose took us in various directions – one Panellist propped up an Andalusian bar (sweet sherry, cigarette smoke-infused pata negra); one drank black tea sitting on new linoleum and another was carrying a hessian sack full of gooseberries and blackcurrants. The palate brought us together; we enjoyed mixed nuts and raisins, dark chocolate, trifle, lemon zest and black grapes. With water, the nose discovered shortbread, tobacco, rum truffles and chocolate-dipped candied orange. The palate had manchego with membrillo and balsamic, blackcurrant chews, dessert wine and dry oak. After eight years in ex-bourbon wood, we introduced this to a first fill American oak PX hogshead.